Sweet and Sour Bites From Doebel

For those who love strawberries:

Add the ingredients listed for the seasoning stock to the saucepan and bring to a boil. Set the saucepan aside and cool the contents. In the meantime, scale the fish, cut the breast, belly and anus floses into small pieces with scissors. Rinse fish with cold water, dry with kitchen paper and fillet.

Remove belly bones with undercut. Sprinkle the fish fillets on the leish side with the juice of one lemon, season lightly with salt and season with pepper. Place finely chopped dill on a plate. Cut fillets into pieces about 5 cm wide, roll every second lung roast in dill and place in the preserving jar form. Add a slice of lemon in between and fill up with seasoning. Close the jar and marinate the fish pieces in a cool place.

Tip: When eating later, remove the meat from the skin, put it aside.

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